Ginger and Jasmine Tea Glazed Almonds

I kind of lost my blogging mojo since we come back from the US, which is partially due to what I like to call post holiday syndrome, and then was out of cooking/baking action for a few weeks when I broke my toes and have had a few other things distract me. But I am now trying to get it back.

I made these nuts weeks ago when friends bought over a fun boardgame called apples to apples. They were kind of inspired by wheres the beef cashew crack but obviously with different flavours and nuts. I used the right amount of jasmine tea but the flavour of the tea was overpowdered by the ginger, next time I might decrease the ginger and add more jasmine tea. I enjoyed them but I do love ginger but admit that I prefer their lemony cousin.


Jasmine Tea and Ginger Glazed Almonds from 28 cooks:
1 c raw almonds
1/4 c sugar
pinch of salt
2 jasmine tea bags, or 1 generous tsp of jasmine tea
1/4 c finely chopped crystallized ginger

In large pan, combine almonds and sugar over medium high heat. Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts. Add tea and continue to cook for an additional minute or two, until nuts are well glazed and tea is well mixed in. Add ginger, and stir until well mixed. Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool. Store in tightly-sealed container.

I kind of lost my blogging mojo since we come back from the US, which is partially due to what I like to call post holiday syndrome, and then was out of cooking/baking action for a few weeks when I broke my toes and have had a few other things distract me. But I am now trying to get it back.

I made these nuts weeks ago when friends bought over a fun boardgame called apples to apples. They were kind of inspired by wheres the beef cashew crack but obviously with different flavours and nuts. I used the right amount of jasmine tea but the flavour of the tea was overpowdered by the ginger, next time I might decrease the ginger and add more jasmine tea. I enjoyed them but I do love ginger but admit that I prefer their lemony cousin.


Jasmine Tea and Ginger Glazed Almonds from 28 cooks:
1 c raw almonds
1/4 c sugar
pinch of salt
2 jasmine tea bags, or 1 generous tsp of jasmine tea
1/4 c finely chopped crystallized ginger

In large pan, combine almonds and sugar over medium high heat. Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts. Add tea and continue to cook for an additional minute or two, until nuts are well glazed and tea is well mixed in. Add ginger, and stir until well mixed. Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool. Store in tightly-sealed container.